andhya Sriram is impatient. The stem-cell scientist wanted to put her knowledge to use developing cultivated seafood, but no one was doing that in Singapore. So four years ago, she set up a company to create lab-grown crustacean meat. Eagerly, she registered her company, Shiok Meats, at 3 a.m. in August 2018. “Nobody was doing crustaceans,” says Sriram, Shiok’s Group CEO and co-founder. “What do Asians eat the most? Seafood. It was a simple answer … And they’re so delicious.” A lifelong vegetarian, she had never tried real shrimp, but she sampled it the week she registered the company. Today, the results of her enthusiasm can
